Thanks for being around!

Followers

Friday, January 28, 2011

Kumbalanga Cherupayar Parippu Curry~Ash Gourd and Moong dal Curry

Here's another dish from Bharathy's blog as promised.I was so drawn towards this curry because Kumbalanga/ash gourd is one of our favorite vegetables and I really do not play around much with what I make with it.It is usually a Pulishery[Kerala style] or a Huli[Konkani style]and then of course it goes into the all absorbing Sambhar.The recipe sounded very similar to the pulishery,with moong dal and without the curd.

I very much identify with Bharathy's cooking style too,being in Kerala for a long time,our cooking has been much inspired by God's Own's country's hit recipes[only vegetarian,though!].Many a times we do not even distinguish between the two and end up combining recipes there by adapting a Kerala recipe into Konkani cuisine!!

I followed the recipe almost completely,but skipped adding onions.Loved the slightly thickish curry which tasted great with rice as well as rotis.I can see this one becoming a regular staple,thanks Bharathy!!

Transfer the lightly dry roasted moong dal to the cooker, give it a quick rinse, add 1/2 cup of water and bring to a boil. Lower the flame to simmer and cook in open without the lid on) for 2-3 minutes keeping an eye not to let it boil over.

In the meanwhile grind coconut, garlic[if using], jeera,green chilly and turmeric powders to a smooth paste adding a little water.Stir in to the cooking dal along with the ash gourd pieces and 1 tsp of finely cut onions[if using]. Add salt and mix well. The liquid part should NOT be more than 1/2- 3/4 cup at this stage as ash gourd lets out water while cooking. Close the lid and cook till 2-3 whistles.

Open, after the steam vents off. If the curry seems to be a little watery, add a tsp of rice powder or corn starch and bring to a gentle boil. Even otherwise the curry tends to thicken after cooling down a bit!

For the seasoning, heat oil in a kadai, splutter the mustard seeds and next the minced onions. Let the onions get fried to a brown hue and impart the aroma. Throw in the red chilly bits followed by the curry leaves. Pour the seasoning over the curry.